Cherkesskij cyplenok
(Circassian Chicken) Recipe

Origin: Russia Period: Traditional

Ingredients

1.5kg stewing chicken, cleaned, washed and dried
1 small carrot, scrapped and diced
1 medium onion, finely chopped
35g fresh parsley, chopped
salt, to taste
freshly-ground black peper pepper, to taste
250g walnuts, shelled
3 slices stale white bread
1 large onion, chopped
1 tbsp paprika

Cherkesskij cyplenok
(Circassian Chicken) Preparation:

Method:

Place the whole chicken, carrot, onion, parlsey, salt and black pepper in a large stewing pot or kettle and cover with 1.2l water. Bring the mixture to a boil then reduce to a simmer, ocver and cook slowly for 2 hours, or until the chicken is tender.

Remove the chicken from the pan and set aside to cool. Strain the stock and resrve the liquid. Once the chicken is cool enough to handle cut the meat into shreds and take off the bone. Put the walnuts through a meat grinder twice to break them up (reserve the oil separately from the nuts). Squeze the nuts dry (reserve the oil) then mix the ground walnuts with the onion and bread. Put this mixture through the meat grinder twice more then transfer to a bowl and gradually add 250ml of the strained and reserved chicken stock to form a smooth paste.

Combine half the walnut mixture with the shredded chicken and spread evenly on a serving plate. Cover with the remaining sauce then garnish with the reserved walnut oil. Sprinkle a little paprika over the top an serve.

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